Category Archives: Recipe Sharing

Bakin’ With Bacon and King Ted


Happy Almost July 4th Bacon Fans! 

I have a GREAT chicken recipe for you……………and it would make a nice addition to your July 4th table of goodies for your family and company if you’re having any.    It’s really pretty darn easy to make and very tasty.   My Mom will have these as an alternative for guests to other main dishes – lots of people prefer chicken over meat like steaks or ribs.   SO here it is – in all its’ glory – and I hope you try it – if not for the holiday for ANY DAY!



  • ¾ pound bacon, cut into 1 inch pieces
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • ⅛ tablespoon dried oregano
  • ⅛ teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dry bread crumbs



  • Step 1

    Preheat an oven to 350 degrees F (175 degrees C).

  • Step 2

    Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft, 5 to 7 minutes. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.

  • Step 3

    Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.

  • Step 4

    Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


    AS an extra added bonus today I’m sharing an incredibly EASY dessert you could serve AFTER you have your holiday meal………………oh boy is it good too!




  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (14 ounces) sweetened condensed milk
  • 4 cups frozen unsweetened blackberries
  • 1 package (12 ounces) frozen unsweetened raspberries


  1. In a large bowl, combine whipped topping and milk; fold in frozen berries. Serve immediately or refrigerate until serving. Freeze leftovers; remove from the freezer 30 minutes before serving.


Happy 4th from Castle Baconia!

Bakin’ With Bacon and the King


Welcome to the Castle Kitchen!   Are You Ready To Make Something YUM?

I have a REAL treat for you today.    Some of you know my Mom was born in Louisville, Kentucky MANY YEARS AGO (eeek) and while she has NEVER had this yummy sandwich before, she is going to allow me to make it for her – it’s rather famous and you MAY have heard of it before.  Decadent doesn’t even begin to describe this open-faced sandwich of turkey, bacon and creamy Mornay sauce, an invention of the The Brown Hotel in Louisville in the 1920s. The story goes that guests of the hotel’s nightly dinner dance began to grow weary of the usual menu, so chef Fred Schmidt created this dish to keep the dancers happy. The Hot Brown is now Kentucky’s signature sandwich!!   If you want to try something different and yummy – this is it!

The Famous Kentucky Hot Brown



  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 tablespoons salted butter
  • 1/4 cup Pecorino Romano cheese, plus extra for garnish
  • 14 oz. sliced roasted turkey breast (sliced thick)
  • 2 Roma tomatoes, sliced in half
  • 4 slices of bacon
  • 4 slices of Texas toast (crusts trimmed)
  • Paprika
  • Parsley
  • Pinch of ground nutmeg
  • Salt and pepper


  1. In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
  2. For each Hot Brown, place one slice of toast in an oven-safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

I know it sounds complicated and it is a TAD beyond most of the simple recipes I try to give you but just TRUST me – it’s so very worth the effort.    I’m sure you can do some improvising for some of this recipe as well as maybe some of the ingredients (like not everyone has access to Texas toast but it’s extra THICK bread)……….but you all can get creative.   Main thing is to try this combination because it’s YUMMY.

Yep – that’s what you’ll say when you wrap your mouth around a fork full of this – trust me. 

Nothing like a good laugh with a good meal!

Your King of Bacon………..Sir Teddy

Bakin’ With Bacon And King Teddy


Here we are again!  In my kitchen at the castle and we’re going to make a delightful baconized recipe today!   Something that might be fun to surprise your Dad with for Father’s day which is tomorrow (don’t forget)

……I mean who wouldn’t like this:

Maple Bacon Milkshake

Now that summer has arrived what’s better on a hot day than something like THIS?   Nothing – that’s what.   That’s why I’m going to give you this super duper easy recipe to try out – it’s refreshing AND delicious (and easy to make too!).


  • cooking spray

  • 8 slices bacon, divided

  • ½ cup pure maple syrup, divided

  • 1 cup milk

  • 4 cups French vanilla ice cream

  • ½ cup whipped cream, or to taste


  • STEP 1 – Preheat oven to 400 degrees F (200 degrees C). Line and cover a baking sheet with aluminum foil. Place a baking rack on top of foil layer and spray rack with cooking spray

  • Step 2

    Place 4 bacon slices on the prepared rack. Coat 1 side of each slice with 1 tablespoon maple syrup using a pastry brush. Take ends of each strip and twist in opposite directions until the syrup-glazed side is twisted into the interior and the bacon is coiled tight. Place toothpicks in each end of bacon strips to hold in place.

  • Step 3

    Bake bacon in the preheated oven for 15 minutes. Remove baking sheet from oven and brush the twisted bacon with another 1 tablespoon maple syrup. Continue baking until cooked through and crispy, about 5 minutes more. Remove baking sheet from oven and cool bacon.

  • Step 4

    Place the remaining 4 bacon slices in a skillet over medium heat; cook, flipping occasionally, until crispy, about 5 minutes. Keep bacon grease in the skillet.

  • Step 5

    Transfer the bacon slices from the skillet to a saucepan, pouring about 1 tablespoon bacon grease into the saucepan. Add the remaining 6 tablespoons maple syrup to saucepan. Cook and stir bacon maple syrup over medium heat until flavors have combined, 3 to 4 minutes. Remove saucepan from heat and cool, allowing bacon flavor to infuse into the syrup, about 10 minutes.

  • Step 6

    Remove bacon from maple syrup and place on a work surface; chop into bits.

  • Step 7

    Combine bacon-infused maple syrup and milk in a blender; blend on low until combined. Add ice cream and blend on medium until mixed, but still thick. Add most of the bacon bits and stir until incorporated into the milkshake

    Step 8

    Pour milkshake into 4 glasses and top each with 1 tablespoon whipped cream. Sprinkle remaining bacon bits over whipped cream and garnish each with a bacon twist

    Doesn’t this sound fabulous?  Guess what….it is!

    This would be a deliciously cool way to celebrate Father’s Day tomorrow – or any day really – especially when it’s HOT HOT HOT!

    Don’t be hot and miserable – be cool and content with a cold milkshake…..

    Keep Cool!

    TO FATHERS EVERYWHERE!    Especially mine


Bakin’ With Bacon, the King and a Guest!


It’s Me – your King – and I have Guest Chef Raz back with me this week!

His Mom sent a fabulous recipe to us along with Raz to help in the kitchen and make sure we do a good job telling you about this delish treat.    Raz’s Mom finds some mighty good recipes that include our favorite item – BACON.     This one – well – all I can say is:


What is it?   Well, it’s something you can make on your BBQ Grill OR in your oven so its got lots of possibilities but the end result is the same.    Here it is:



You can use a cast-iron skillet and cook on the grill or you can use a skillet or baking pan and cook it in the oven.

Here’s what you’ll need:    (use a cast iron skillet)

  • 19 slices of bacon
  • 1 lb ground meat
  • 2 tbsp BBQ seasoning
  • 1 fresh jalapeño
  • ½ onion
  • 1 green pepper
  • 6 oz shredded cheddar cheese
  • 2 tbsp BBQ sauce
  • 3 oz fried onions

Here’s how to put it together:

  1. Get the fire going on the grill and preheat to 350°F.
  2. Line the pan with the bacon slices. Make sure the iron skillet is small enough that bacon can reach from the center of the pan and still hang off the sides of it.
  3. Add ground beef to pan and press down to flatten it. Make sure there are no gaps. Sprinkle the bbq seasoning on the ground beef.
  4. Get your jalapeño, onion, and green paper and slice them into rings. Add the green peppers, then the onions, and then the jalapeño.
  5. Add grated cheddar on top, covering the entire pan with the cheese.
  6. Fold the bacon slices over the cheese. If the bacon isn’t long enough to cover the top of the meat, add more bacon slices on top.
  7. Pour the barbecue sauce on top and spread it all over the bacon.
  8. Place the skillet on top of your grill, cover, and cook for 45 minutes.
  9. When it’s cooked through, garnish with fried onions before serving (optional).

If you want to make this in your oven………….do EVERYTHING as above except of course cook it on the grill – you put the whole thing in the oven at 350° and cook for one hour – check it to see if it’s done – if not cook a bit longer.    But we have to say the VERY BEST way is to use an iron skillet and do it on the grill !!!

Well need we say more than this recipe is definitely “POOH BEAR APPROVED” !!!!   Raz, your Mom gets an A+ for finding some of the most creative, interesting, and YUMMY bacon recipes EVER and sharing them with us here at Castle Baconia.    You’ve been a super big help in the kitchen too – you’re welcome back any time!

Hugs, Your King AND his Guest Chef, Raz



Bakin’ With Bacon and the KING


“Greetings Loyal Subjects!   

I have a Guest Chef with me today – my pal Raz!

Raz’s Mom Miss Sharon sent me a really tasty treat involving bacon that I believe you all will LOVE so I invited Raz to be my Guest Chef today as we prepare this delightful TREAT for you.

Would you believe:

Bacon Wrapped Oreos

Be prepared to be amazed how simple this treat really is.  Bacon-wrapped Oreos are a guilty indulgence that everyone must give in to from time to time.  If you’ve never had one, you don’t know what you’re missing out on.  It might be best to keep it that way, actually, because once you try a bacon-wrapped Oreo, you won’t be able to put them down.

This recipe is fairly simple and doesn’t require too many ingredients. You’ll only need Oreos and thinly sliced bacon. But be sure to grab the following kitchen tools:

  • a rimmed baking sheet (the rimmed edge helps to prevent bacon grease from spilling over)
  • neutral oil (like Canola oil)
  • toothpicks
  • a Dutch oven or cast-iron skillet (with deep sides)

There are two ways to make bacon-wrapped Oreos: you smoke ’em or deep-fry ’em.

How to Smoke the Oreos

If you’re going the smoking route, preheat your smoker (or oven) to 275° F. Take one piece of bacon and careful wrap it around one Oreo, then set on the baking sheet (seam side down). Repeat with the remaining cookies and Oreos.

Make sure that no area of the Oreo is uncovered, or else the cream will seep out the sides, potentially robbing you of the best part of this special treat! If your strips of bacon are extra long, cut them in half so that the bacon wraps completely around the Oreo, without doubling up. If the bacon layer is too thick, it could make the cookie a bit soggy.

Pop the Oreos in the smoker (or oven) and allow them to slow cook for about 45 minutes.

Deep-Frying the Oreos

If you decide to go the deep-frying route, secure the bacon seams by inserting a toothpick to ensure that the bacon and Oreo package stays together. Next, preheat about an inch of canola or other “neutral oil” to about 350-375° F in a Dutch oven or cast-iron skillet. Using a fork or slotted spoon, gently drop the cookie in the hot oil, and let fry until the bacon is golden and crispy. Remove the cookie using the fork and quickly transfer to a plate lined with paper towels to absorb any excess oil.

Let cool and dive in!

By the way – as you probably know, there are all kinds of Oreos these days including a really delish “S’Mores Oreo”.    They all work.   Choose your fave and go for it!

“Raz these really are sinfully delicious!   Thanks for bringing the recipe!!”  

King Teddy

This Recipe Has The Bacon Fairy Seal of Approval